Blueberry Cinnamon Coffee Cake

A light and delicious take on coffee cake.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1  cup frozen blueberries
• 1  teaspoon cinnamon
• 1⁄2 cup butter or 1⁄2 cup margarine, softened
• 1  cup sugar
• 2  eggs
• 1 1⁄2 teaspoons vanilla
• 1 1⁄2 cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 2⁄3 cup milk
•  icing sugar

Directions

1. Preheat oven to 350 degrees.
2. Toss blueberries with cinnamon; set aside.
3. In large bowl, cream butter and sugar for 1 minute.
4. Beat in eggs, one at a time, beating well after each addition.
5. Stir in vanilla.
6. Sift together flour, baking powder and salt; fold into butter mixture alternately with milk, making three additions of each.
7. Fold in blueberry mixture, leaving some cinnamon streaks.
8. Spoon into greased 6-cup Bundt pan, spreading batter higher at edges.
9. Bake at 350 degrees for 40-45 minutes or until top of cake springs back when pressed.
10. Let cool on rack 15 minutes; invert and unmould.
11. Sprinkle with icing sugar and serve warm.